Braised Boneless Short Ribs

Ryan Larocque of Northeast Family Farms creates a leisurely-paced dish of braised short ribs. Two or so hours of slow cooking turns an already flavorful cut of beef into a mouth-watering meal. His red wine and vegetable reduction is the perfect complement to the finished product. Serve with brussels sprouts and you've got yourself a winner.

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<a href="/videos/profiles/about-ryan-larocque">Ryan Larocque</a> of <a href="http://www.northeastfamilyfarms.com/">Northeast Family Farms</a> creates a leisurely-paced dish of braised short ribs. Two or so hours of slow cooking turns an already flavorful cut of beef into a mouth-watering meal. His red wine and vegetable reduction is the perfect complement to the finished product. Serve with brussels sprouts and you&#39;ve got yourself a winner.</p>

Tags:

beef, boneless short ribs, braising, short ribs

Ryan Larocque of Northeast Family Farms creates a leisurely-paced dish of braised short ribs. Two or so hours of slow cooking turns an already flavorful cut of beef into a mouth-watering meal. His red wine and vegetable reduction is the perfect complement to the finished product. Serve with brussels sprouts and you've got yourself a winner.

How-to

In a medium saucepan over medium-high heat, combine stock, wine, sugar, rosemary, and bay leaves. Bring to a simmer, and reduce slightly, about 25%, just until sauce will coat the back of a spoon

While liquid is simmering, pat the meat dry and season each piece liberally with salt and pepper on both sides

Heat a large pan over medium-high heat and add 3 tbsp olive oil

Sear meat 3-4 minutes per side or until each side gets good caramelization

Add roasted vegetables to sauce, bring to simmer. Take a couple ladles of the sauce and add to sauté pan to deglaze

Remove short ribs to a shallow braising dish, and pour sauce and vegetables over top. The meat should be ¾ of the way submerged. Cover with foil, and place in 300º oven for about 2 hours, or until tender

Start brussels sprouts 30 minutes before the short ribs are to be removed from the oven. Heat medium sauté pan over medium-high heat

Add bacon fat to pan with brussels sprouts and bacon. Season with salt and pepper. Add butter and saute for 1 minute. Place pan in oven to roast 20 minutes

Remove short ribs and brussels sprouts from oven for plating. Strain braising liquid into small saucepan over a fine-mesh strainer to remove vegetables. Reduce sauce by ⅓ over medium-high heat. Whisk in 2 tbsp butter before serving

Slice each short rib against the grain of the meat into about ¾” thick slices

Ryan Larocque of Northeast Family Farms creates a leisurely-paced dish of braised short ribs. Two or so hours of slow cooking turns an already flavorful cut of beef into a mouth-watering meal. His red wine and vegetable reduction is the perfect complement to the finished product. Serve with brussels sprouts and you've got yourself a winner.